Shredded Pork (Carne de Puerco Deshebrada)

1 (2 1/2 pound) lean pork loin,
    cut into 1-inch pieces
1 onion, cut into quarters
1 carrot, cut into 4 pieces
2 cloves garlic, whole
2 bay leaves

Place meat in a Dutch oven and pour in enough water to cover it by 2 inches. Bring liquid to a boil and, using a small strainer, remove scum that rises to the top. Add remaining ingredients; then simmer the meat, uncovered, adding water as necessary, for 45 minutes to 1 hour or until it is tender but not dry.

When the liquid has cooled, strain it and reserve it for another use (it is excellent when used to make Mexican Rice). Shred the meat by hand or in a food processor with a plastic blade.

Makes about 4 cups.